🥦 Vegetable Omelet Muffins (Kid-Friendly)
⏱ Time
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Prep: 10 minutes
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Bake: 18–22 minutes
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Total: ~30 minutes
🍽 Servings
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Makes 10–12 muffins
🧺 Ingredients
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8 large eggs
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¼ cup milk (any kind)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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½ cup shredded cheese (cheddar, mozzarella, or Colby-Jack)
Vegetables (finely chopped)
Choose 2–3:
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Bell peppers
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Spinach
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Zucchini
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Tomatoes (seeds removed)
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Broccoli (steamed & chopped)
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Corn
Optional Kid-Approved Add-Ins
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Cooked diced turkey or chicken
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Mini pepperoni
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Ham bits
👩🍳 Instructions
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Preheat oven
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Preheat to 375°F (190°C).
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Grease a muffin tin or use silicone liners.
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Prepare egg mixture
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In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
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Fill muffin cups
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Sprinkle vegetables and cheese evenly into muffin cups.
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Pour egg mixture over fillings (about ¾ full).
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Bake
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Bake for 18–22 minutes until set in the center.
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Cool & serve
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Let cool 5 minutes before removing.
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🍽 Serving Ideas for Kids
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With toast fingers
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With fruit slices or applesauce
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Dip in ketchup or mild salsa
❓ Q & A (Frequently Asked Questions)
Q: Are these good for picky eaters?
A: Yes! Finely chop veggies and use mild cheese for best acceptance.
Q: Can I make these ahead of time?
A: Absolutely. Store in the fridge for up to 4 days.
Q: Can I freeze omelet muffins?
A: Yes. Freeze up to 2 months. Reheat in the microwave for 30–45 seconds.
Q: How do I keep them from sticking?
A: Use silicone liners or grease the pan well.
Q: Can I make them dairy-free?
A: Yes. Skip cheese and use plant-based milk.
Q: Are these healthy for kids?
A: Yes! They’re high in protein, low in sugar, and packed with veggies.
Q: Why did my muffins sink?
A: Overfilling or overbaking can cause sinking. Fill cups only ¾ full.
Q: Can kids help make these?
A: Definitely! Kids can whisk eggs and add toppings with supervision.